Tuesday, August 3, 2010

Zucchini Cravings...


Finally:  a fried food for cavemen!  Last summer, we grew two zucchini plants in our garden.  After realizing that was about 1 ½ too many zucchini plants, we decided to go without basketfuls of bicep-sized zucchini. 

Hands down, zucchini is my favorite vegetable.  My husband Marcus, on the other hand, is not such a fan.  Last summer, one of the only ways we could eat all of the unending amounts of zucchini was to fry it.  Obviously, the bread crumb method is unhealthy and not in our diet.  So what is?  Here was my paleo challenge for the week.

Healthy Fried Zucchini

1 zucchini, sliced into coins
½ c. sliced almonds
½-1 c. almond flour
1 egg, whisked
freshly ground pepper to taste
Italian seasoning to taste
Extra virgin olive oil

In a medium-sized frying pan, heat 1-2 Tbsp. of olive oil.  While oil is heating, in a small bowl, crack the egg and whisk.  In food processor, add almonds, flour, pepper, and Italian seasoning.  Chop.  Add contents to a separate bowl.  With a fork, stab a zucchini coin, dip in the egg and dredge in the almond flour mixture.  Add to frying pan.  Repeat until all zucchini are “breaded” and in the pan.  Flip the zucchini coins after a few minutes (once they turn golden brown).  Once both sides are cooked, eat.  Preferably eat a lot of them.  Preferably buy multiple zucchinis and inhale these. 



We ate our delicious zucchini with some broiled Lemon Herb Halibut.  To get our kickin’ (or perhaps floppin’ or swimmin’) Halibut, try the following:

Lemon Herb Halibut

Ingredients:
1-2 Halibut fillets or steak
2 Tbsp.  olive oil
¼ tsp. of thyme, basil, parsley
lemon wedges

In a shallow baking dish with sides, lightly brush with olive oil.  Brush on 1 Tbsp. olive oil.  Place in a broiler in high, 3-4 inches from the heating element for 6 minutes.  Remove from oven.  Rebrush with 1 Tbsp. olive oil, thyme, basil, and parsley.  Return to broiler.  Rebaste as needed so it does not try.  Check periodically for a fish to be done (should be a firm texture and flake with a fork).  Serve with fresh parsley minced on top and a slice of lemon.  The crispy texture of this was INCREDIBLE.  This is by far the best meal we make with fish.  Enjoy!

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